Company

LOGO

Inovasi di Bidang Industri

Pangan
Anton Apriyantono

Universitas Bakrie
TPS Foods Tbk
Inovasi adalah teknologi atau practices
yang baru pada suatu masyarakat
tertentu yang telah terdiseminasi dalam
masyarakat tersebut.

Jika sebuah penemuan itu tidak

didiseminasikan atau digunakan dalam
suatu masyarakat maka itu bukan
Inovasi
Abad ke-21 adalah
abad keunggulan, kunci
sukses untuk mencapai
itu adalah INOVASI

Untuk menjadi bangsa yang menguasai

IPTEK, kita harus bisa menempatkan
inovasi sebagai urat nadi kehidupan
bangsa Indonesia. Kita harus bisa
menjadi Innovation Nation (SBY, 2010)
 Tantangan Umum Inovasi di
Indonesia

• Terlalu banyak lembaga yang menangani

penelitian, tapi tidak fokus dan tidak tuntas
• Pembiayaan penelitian jarang yang multiyears,
sering terpotong-potong
• Keterpaduan antar lembaga dan peneliti masih
kurang
• Implementasi ke dunia nyata masih terkendala,
hanya sedikit yang berminat dan kebanyakan
riset tidak tuntas
Food Technology’s Top 10 Predictions for
2016
Food Technology Magazine Editors Share Top
10 Food Trend Predictions for 2016.

Clean Labels Spread to Fine Dining

This year was marked by major food
companies, fast-food and fast-casual
restaurants, announcing the “healthification” of
their menus through the banning of artificial
ingredients/additives.
The Intersection of Health and Convenience
Foods & beverages that deliver on health and
convenience will proliferate and gain wider
distribution as consumers look for easy ways to
incorporate more good-for-you products into
their lives.

Less Is More
Food manufacturers will have to continue to
make food products less processed as
consumers demand more transparency and
foods that are closer to their natural state.
Smartphone Staple
Your smartphone will become an
indispensable utensil for eating and dining in
2016.

The Packaging Connection

Foodies have long been interested in the
backstory behind the foods they choose, but
recent technologies have made it more
possible than ever to bring this kind of
information to the everyday consumer.
Cleaner Labels
More than ever, consumers are pushing food
manufacturers to use ingredients to produce
products with so-called clean labels. Ingredient
manufacturers have stepped up and now offer
ingredients that are naturally derived, minimally
processed, organic, and not genetically
modified—all of which food manufacturers use to
formulate clean label products.
Morally Conscious Foods
Increasing emphasis on conscious living will lead
to a new category of foods—morally conscious
foods.
Gourmet Convenience
With 48 million time-strapped Americans describing
themselves as foodies, gourmet convenience will
be among the new megatrends.

Generational Nutrition
Baby Boomers, Gen Xers, and Millennials will
continue to play a role in popular nutritional trends
as well as product labeling.
Focus on Food Safety
Researchers, food manufacturers,
regulatory agencies, and suppliers will
continue to focus attention on
pathogens, developing new and
improved methods of analysis,
instruments, detection supplies, and
specific applications.
Tantangan di Bidang Teknologi
Pangan

Produk yang lebih Meningkatkan

ramah lingkungan ketahanan
pangan
Produk pangan
yang sehat
Produk sehat dan
Meningkatkan ramah
citra dan lingkungan yang
preferensi produk terjangkau oleh
lokal golongan bawah
Solution?
Any
better?
 Produk Pangan Sehat

• Minimally process
• No or less additives
• Balanced nutrition
• Less salt and cholesterol
• Less sugar
• More complex
carbohydrate
• Less fat
• Organic
Diversifikasi pangan

Produk beragam:
-Tersedia banyak
-Mudah didapat
-Disukai
-Daya simpan lama
-Praktis
penggunaannya
Indonesia kaya
masakan dari
berbagai etnis
dan daerah
• Masakan Indonesia cenderung dinilai
kurang bergengsi
• Perlu upaya teknologi pangan dan rekayasa
penampilan agar masakan Indonesia tampil
lebih menarik
Produk
pangan
sehat dan
terjangkau
Meat alternatives
• Harga daging mahal
• Bisa dibuat meat
analogue berasal dari
bahan nabati seperti
campuran tepung
kedele, pea dan
gluten-free flour,
dimasak, didinginkan
lalu diekstrusi
Soybean

Noodle

With
chicken
flavour
Tantangan:
• Menggunakan beras atau modified
rice atau modified cassava
• Memenuhi kriteria: instan, cukup
dicelup dengan air panas
To lead the market, must be innovative
• Flavour
perception

• Flavour
application
The interaction between the senses
of taste, smell and touch and how
this is interpreted by the brain
Form of flavour materials

Improvement of original
flavour or flavour
formed during
processing

Adjustment due to
change of flavour
during processing
1. Consumer acceptance
2. Regulation and safety: safety
aspect and normative aspect
3. Properties of foods during
distribution and consumption
 The optimum ratio of
fundamental knowledge and
powerful creativity

•Demand
•Trend
• Health Awareness
• Religion Awareness
• Environmental Awareness
• Efficiency

• Natural
• Halal
• Process
 Application of
Company
LOGO

Biotechnology
Natural
Free from external
influence
High yield in short
time
Enantiomer with high
ee
• Enzyme technology
• Cheese flavour from milk fat
treated by lipase & lipoxygenase
• Fermentation
• esters
• Genetic engineering
• taumatin (peptide as a sweetener)
• Cell and tissue culture
• vanilla
• Most flavour
 Dissolve in oil/fat
 Flavour release??
• Mouthfeel ??
• Most liquid flavourings
 need ethanol as the solvent
 propylene glycol (halal)
 solubility???
• Orange flavour is difficult to
dissolve in propylene
glycol  emulsion
 • Meat flavor from animal !!!
• Type of animal?
• Slaughtering method?
• Cysteine  Biotechnology
product
Meat flavour can be prepared
from:
•HVP
•Moromi
•Soy sauce
Healthy and delicious or
flavourful
• A quite large number of
flavouring materials have
biological activities
• Capsaicin: anticancer
• Mustard-type flavourings
contain isothiocyanate
(anticancer): must be in a dry
condition
• Allium family (onion, shallot,
garlic) as anticancer, anti CHD
• Citrus and essential oils:
healthy
Medical Foods
 Medical Foods
• Flavor affects physiological process,
important for sick people (patient of
hospital)
• High N elemental diet: hydrolysate protein,
should be directed to meat or fruity flavour
• Liquid for diabetic patient: milk protein +
fat + carbohydrate; berry/citrus flavour
• Very low-fat dry products: cancer patient,
diet of pre- and post-operation; beverage-
type flavourings